Contadina Insalata Minestrone Food

CONTADINA® INSALATA MINESTRONE

Contadina® Insalata Minestrone image

The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Time 30m

Yield 6

Number Of Ingredients 16

Ingredients

4 ounces dry rotini pasta
1 (14.5 ounce) can Contadina® Petite Diced Tomatoes, drained
1 (15 ounce) can white beans, rinsed and drained
¾ cup diced zucchini
¾ cup diced yellow bell pepper
¾ cup diced carrot
½ cup frozen peas, thawed
¼ cup chopped fresh basil
2 tablespoons finely diced red onion
¼ cup Grated Parmesan cheese
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons Contadina® Tomato Paste
1 tablespoon chopped fresh oregano
1 clove garlic, minced
Salt and black pepper to taste

Steps:

Cook pasta according to package directions. Drain and rinse with cold water.
Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 33.6 g, Cholesterol 2.9 mg, Fat 10.7 g, Fiber 6 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 363.7 mg, Sugar 3.5 g

INSALATA DEL CONTADINO: SICILIAN FARMER'S SALAD

Insalata del Contadino: Sicilian Farmer's Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 orange
1 lemon
2 small cantaloupes, rinds discarded, flesh diced
Salt
Extra-virgin olive oil
Freshly squeezed lemon juice

Steps:

Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve.

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